Use a good vanilla extract and try to avoid vanilla essence (usually imitation flavor), and if you can use vanilla bean paste or vanilla beans, even better. Eggs play two roles in creme patissiere (pastry cream). It adds richness (especially the yolks), and also thickens the custard as well.
This low-carb crème pâtissière can be stored in the fridge in a sealed container for up to a week. Do you like this recipe? Share it with your friends!
Pastry cream is heated to a boil, so that it thickens well. Because of the starch, the eggs don’t curdle readily. Creme Legere is pastry cream (creme patissiere) with sweetened and flavored whipped cream (chantilly) added. Most people call this creme diplomat as well.
Creme Patissiere is a thicker custard. It’s thickened using starch and eggs/egg yolks and can be piped. It’s mostly used to fill pastries and other desserts. Creme Legere is pastry cream (creme patissiere) with sweetened and flavored whipped cream (chantilly) added. Most people call this creme diplomat as well.